Our Ambassadors

Andrew's appetite for cooking was evident from a young age and at fifteen he began a classical four-year apprenticeship in his hometown of Perth.

At twenty, Andrew become the first recipient of the prestigious Roux Scholarship and remains to this day its youngest scholar. Andrew further cemented his relationship with the Scholarship by joining the prestigious judging panel in 2006.

The Roux scholarship radically altered Andrew's perception of both his life and his craft, and with it came an unprecedented honour for a British chef – to work in the kitchen of Michael Guerard, one of the great masters of French culinary tradition.

Guerard's approach to cooking was inspirational and Andrew still adheres to his mentor's ethos of 'simple food, brilliantly done'.

After his time in Bordeaux with Guerard, Andrew moved on to world-renowned Hotel de Crillon in Paris for 14 months of gruelling training, which he refers to as his equivalent of military service.

After more than two years in France, Andrew returned to his native Scotland to spend two season aboard the luxurious 5-star Royal Scotsman train.

He then journeyed south to the Ritz Hotel in London to take up the position of senior Sous chef before returning to Paris and the opening of Euro-Disney specifically to take advantage of, what he believes to be, the best management training in the world.

Andrew returned to his native Scotland in 1995 where he both took up the mantle of executive chef at Glasgow's One Devonshire Gardens Hotel and received not only acceptance into the esteemed Academie Culinaire de France but also his first Michelin star which he held till his departure in 2001.

Edging ever nearer his Perth birthplace, 2001 saw the opening of Andrew's eponymous restaurant within the heart of the legendary Gleneagles Hotel and Resort. Within its first year the restaurant was awarded a Michelin star and a stream of awards followed, along with the honour of being named in the US publication "Hotels" as one of the top ten hotel restaurants in the world – the only British restaurant to be included.

In 2005 Andrew was tasked with cooking both a state banquet and the dinner for Her Majesty The Queen and world leaders as Britain played host to the G8 Summit where he was proud to show case the best of Scotland's Larder.

More good news was to follow when Restaurant Andrew Fairlie was awarded its second Michelin Star, the first and only two star restaurant in Scotland.

The pinnacle of Andrews career was to be awarded to him in Lisbon 2011 when he was given the title of Grande Chef du Monde by Relais & Chateaux. He joins a list of only 160 of the best chefs in the world to hold this honour.

http://www.andrewfairlie.co.uk/

Michel Roux is the son of fellow Michelin starred chef Albert Roux. He is one of Britain's most famous chefs. From September 1976 to July 1979 he undertook his apprenticeship working in Paris under Master Patissier, Hellegouarche. During 1980 - 1982 he trained as Commis de Cuisine under Alain Chapel who was probably the most predominant influence on his work. After working in Paris, Michel returned to London in 1983 to become Sous Chef at Gavvers Restaurant. From May 1985 - June 1990 he worked as chef in various Roux Restaurant in London.

In 1991 Michel became Chef de Cuisine at Le Gavroche, his family's celebrated London restaurant and the first in the UK to enjoy one, two and three star status in the Michelin Guide.

Michel has appeared as a professional guest / judge on BBC2's Masterchef. Roux has also written five cookbooks; Le Gavroche Cookbook, Vin de Contance, Matching Food and Wine, A Life in The Kitchen and Cooking with The Master Chef.

Michel is a keen marathon runner, having run the London marathon 17 times to raise funds for the children's charity VICTA (Visually Impaired Children Taking Action). In 2010 He opened his new Restaurant 'Roux' at Parliament Square with Restaurant Associates and Roux at The Landau at the prestigious luxury London hotel the Langham.

http://www.michelroux.co.uk/

Sally Bee is a living miracle.
At the age of 36 she suffered three massive heart attacks and her husband was told to say his goodbyes. It was a tragedy that became a trigger.

"When I was sent home from hospital after the attacks I was given no positive prognosis for survival at all. I had three young children at home under five years old and mealtimes became so precious. When you think every mealtime with your children may be your last its no surprise how important they become. I also realised very early on that the food I ate effected my health. I ate a Chinese takeaway meal and got admitted back into hospital because the chemicals (MSG) had caused my heart to go into an abnormal rhythm. But when I ate a nutritious and balanced meal with vegetables, potatoes and a little chicken or fish, I found I had a little more energy to walk out to the gate and back. I realised that eating a healthy diet wasn't about counting calories or just living off green stuff, my body was reacting in a positive to the good nutrients I was feeding it."

Sally's experiences led to her developing a series of recipes which she collated into a book that she self-published. It became a best seller and found its way into the kitchen of the White House.

http://www.sally-bee.com/